Chilled Tomato-Tarragon Soup with Croutons

Very easy to make. I used a food mill for straining. Not sure if it would be so easy without one. Flavors of the garden fresh tomatoes were wonderful.

• jeffatsrf

• Chatham, NY

• 9/9/2016

OK call me lazy and I'm ok with that. I used 2 - 28oz. cans of Italian, peeled, plum tomatoes. After cooking, I used the electric stir stick to pureed the soup & chilled the mixture overnight. Served with a side of sour cream & other toppings we were having from a relish tray. So easy made this way & a good use of overabundance of tarragon fromt the herb garden.

• maryannpayne

• Indianapolis

• 7/5/2015

We love this recipe and have served it at dinner parties as a first course quite a few times. The fresh tarragon and the quality of the tomatoes are key!

• mrinere

• Cambridge, MA

• 1/14/2009

This recipe fell completely flat on its face. As already mentioned that the sieving is a pain--well, I followed the recipe exactly (and I've never had problems before) and got basically NOTHING. There was no soup. There was so little soup obtained from this recipe that my boyfriend and I had to end up ordering take-out because it ended up a lost cause. Putting everything in a blender is probably the only viable option for making this work out well, at least if you have a busy schedule and can't dedicate a huge amount of time to making what is supposed to be a simple recipe.

• Anonymous

• Cambridge, MA

• 6/5/2008

This soup is just fine, but the sieving process is a colossal pain in the neck. Srsly, don't do it! Seed the tomatoes before cooking, let them cool off once they're done, yank off the skins and throw the whole shebang in the blender. The result is not quite as suave, but requires less profanity and still tastes good.

• Anonymous

• austin, tx

• 6/4/2008

这汤是伟大的在炎热的夜晚。关键是要use fabulous vine ripe tomatoes. The tarragon adds a great licorice-like flavor, but would also be good with the more traditional basil.

• roseme

• Centennial, CO

• 6/2/2008